FX Buckley Barnhill

Have you tried our international award-winning ribeye steak. This is the ultimate barbecuing cut to celebrate the summer. Hand selected from the best of Irish beef farms and dry-aged for a minimum of 28 days to ensure the most flavourful and tender steak.

Did you know that Ribeye/Cowboy steaks are composed of multiple sections?

The prized ribeye cap (spinalis dorsi) is renowned for exceptional marbling, unbeatable tenderness and rich, buttery flavour.

Underneath lies the ribeye eye (longissimus dorsi), the largest section with great marbling throughout.

These sections combine to form one of the most sought-after, flavour-packed steaks money can buy.

To unlock the full potential of our incredible Irish ribeyes, at FX Buckley we dry-age our beef for a minimum of 28 days. Our commitment to quality and sourcing has earned our ribeye steaks prestigious international recognition at the World Steak Challenge.

MEATER wireless bluetooth thermometer, the ultimate present for an BBQ fanatic this Father’s Day.

With live cooking updates sent straight to your phone, these thermometers take the guesswork out of grilling to achieve perfect doneness.

Celebrate the summer with FX Buckley, featuring the finest premium Irish meats for you and your family.

Ribeye Chilli Cheese Burgers – a summer time favourite at FX Buckley. Prepared fresh daily by our expert butchers who mince our award-winning ribeye, blend it with grated cheese and chilli flake before and hand-press them into delicious burgers. 🍔🔥

Celebrate the weekend with the finest beef from FX Buckley Deansgrange. Choose any cut you like, such as this beautiful dry-aged rib of beef, and we’ll cut it to any size you desire. Just call in store or order online through the link in our bio for next-day delivery.

Great weather calls for great steak. Drop by FX Buckley and pick up your favourite cuts of the finest Irish beef, prepared to your preferences by our skilled butchers. 🥩☀️

FX Buckley Wagyu burgers– prepared freshly in store with the finest of Wagyu beef from Ridgeway Farm, County Wicklow. These burgers are the ultimate luxurious treat to celebrate the beginning of Summer ☀️.

What an amazing day! A huge thanks to everyone who stopped by - we hope you had a blast enjoying the samples and soaking in the summer vibes. ☀️ 🥩
Special shoutout to John and Pittbros for manning the grill!

If there’s one steak fit to mark the beginning of the barbecue season it’s the iconic FX Buckley Tomahawk steak. This incredible centerpiece features our award-winning ribeye steak with the ribeye cap attached, paired with an extra-long French-trimmed rib bone for a dramatic effect. 🥩🔥

Celebrate the bank holiday weekend with the finest Irish free-range pork belly from Salters Farm in County Carlow. This is the perfect versatile cut, whether you’re barbecuing or slow-roasting. A perfect balance of tender meat, crispy crackling and rich, melt-in-the-mouth fat. 🐖🌿

One of the most popular steaks at FX Buckley is our Prime Sirloin Steak. This is an extremely versatile cut, suitable for barbecuing, frying or stewing. And… we’ll cut yours to whatever size you desire, just call in-store and ask any of our expert butchers!

Our lean beef burgers are always a family favourite as the days get longer ☀️. Made with the finest Irish beef, seasoned and hand-pressed by our expert butchers. Just add your favourite buns, toppings, and sauces for the ultimate FX Buckley burger experience! 🍔

Here’s why FX Buckley is the ultimate mince meat destination

1) Freshness guaranteed- ground in-store every hour for ultimate quality.

2) Customise your blend- whether you want a mix of pork and beef mince or you want to choose a specific cut, just ask.

3) Expert advice - our butchers are here to recommend the best types of mince for your specific recipe.



- Mear Par Excellence -

With Easter behind us and the clocks set forward, BBQ season is officially here! 🔥

What better way to welcome the long evenings than with a signature dry-aged steak from FX Buckley?



- Meat Par Excellence -

Make sure to call in to FX Buckley to place your orders for the finest Irish Wexford lamb for Easter while slots are available. ☀️ 🐑 🌱

Choose from an array of cuts including:
- leg of lamb
-rack of lamb
-shoulder of lamb
-half leg of lamb



- Meat Par Excellence -

Struggling to decide between the incredible flavour of a rib roast or the tenderness of a fillet? It’s a tough choice, but we’re here to make it easier. If you need guidance for selecting the right cut or if you’re looking for cooking tips. Just drop us a direct message or call in store for expert advice. We’re ready to help you create the perfect roast.



- Meat Par Excellence -

With Easter on the horizon, it’s time to think about your spring lamb. At FX Buckley Deansgrange, we proudly source our spring lamb from Camolin County Wexford, offering a variety of cuts including legs, racks and shoulders. Be sure to visit us soon to reserve your choice cuts before slots fill up!



- Meat Par Excellence -

Make Mother’s Day unforgettable with a premium FX Buckley beef roast. Next Sunday treat her to one of our many famous cuts, such as a Chateaubriand, our premium fillet of beef.🌹🥩

And you can get it delivered to your door through the link in our bio! 🔗



- Meat Par Excellence -

Beef Shin, one of our top picks for slow cooking. Known also as beef shank or leg of beef, it’s the beef equivalent to osso buco. The magic with this cut happens as bone marrow and connective tissues melt down to impart the most incredible deep beefy flavours.

For an unforgettable feast, season and brown the beef shins on both sides in a dutch oven, then add garlic, diced onion, carrots, celery, tomato puree, white wine, chicken stock, bay leaves and thyme. Cover with a sheet of parchment parchment paper and transfer the pot to a 150°C oven for at least 3 hours. Enjoy!



- Meat Par Excellence -

Salting your steak is key to achieving incredible flavour and moisture, and also vital for achieving the perfect sear. 🥩 🧂

At FX Buckley, we recommend taking one of two approaches:

1. Salting your steak just before cooking to avoid drawing moisture out.

2. For an even better result, salt for at least 1 hour before cooking or, time permitting, overnight on a wire rack in the fridge. This will allow the steak to reabsorb moisture into its centre while drying the surface, improving browning and crust formation during searing.

However, the true secret to a remarkable steak lies in its quality. Choosing a high-quality, dry-aged steak, like our minimum 28-day dry-aged steaks at FX Buckley, can be the difference between a good meal to an unforgettable one.



- Meat Par Excellence -

Thinking of staying in this Valentine’s Day? Why not make it an evening to remember with a bottle of red wine and Fillet Steak from FX Buckley. Enjoy the luxury of a restaurant-quality meal in the comfort of your own home. 🍷 🥩 🌹

Available for next day home delivery using the link in our bio 📦 🔗.



- Meat Par Excellence -

Make Valentine’s Day unforgettable with FX Buckley’s Fillet Steak 🌹🥩. The highest quality Irish beef, hand selected and paired by our master butchers to provide you with the ultimate Valentine’s Day experience.

All steaks are available for home delivery through the link in our bio 🔗 🚚



- Meat Par Excellence -

Free-Range T-Bone Pork Chops from Salters Free Range Farm in County Carlow 🌿🐖. Just like the beloved T-Bone steak, these chops feature two delicious cuts joined by a bone for double the flavour. Our top tip? Use an instant-read digital thermometer and cook until the internal temperature hits 70°C. This ensures your chop is safe to eat and perfectly juicy.

Available for home delivery through the link in our bio!


- Meat Par Excellence -

We are often asked about the ideal type of lamb chop to choose- the truth is that it depends on how you want to cook them.

For slow cooking, we recommend Gigot Chops. These chops are cut from the shoulder- a hard working muscle that becomes exceptionally tender when slow-cooked.

For versatility, choose Loin Chops- ideal for quick frying, grilling and roasting.

At FX Buckley, our lamb is sourced exclusively from the pastures of Camolin County Wexford.

And don’t forget, all of our lamb, along with our full range of premium meats, is available for next-day delivery. Head to fxbuckleybutchers.ie or follow the link in our profile.

- Meat Par Excellence -

This Free Range Honey & Chilli Shoulder of Pork is one of our favourite slow-cook products at FX Buckley. Prepared using pork shoulder from Salter’s Free Range Farm in County Carlow and marinated in a sumptuous honey and chilli glaze, brining a pleasant balance of sweetness and heat. Ideal to serve as pulled pork or as a slow-roasted feast.

Simply pop in a preheated oven at 130C for four to eight hours until falling apart.



- Meat Par Excellence -

Ever wonder why chefs and butchers often recommend “bone-in” cuts of meat . Well, it’s all about flavour and juiciness:

The bone prevents the meat from contracting during cooking, increasing tenderness. It also acts as an insulator, and will slow down the cooking process, resulting in a juicier cut. Plus, as the bone marrow melts, it infuses the meat with extra flavour. So, next time you’re considering a ribeye, why not opt for a cowboy steak instead? Or choose pork chops on the bone instead of boneless. Let us know how you find the difference! And remember, all FX Buckley meats are available for home delivery. Just click the link in our bio.



- Meat Par Excellence -

It’s finally the weekend, and there’s no better way to celebrate than with our specialty dry-aged steaks. Treat yourself to unforgettable flavour and tenderness at FX Buckley.



- Meat Par Excellence -

Beef short-ribs are one of our favourite slow-cooking cuts here at FX Buckley, making them an excellent choice for cold winter evenings.

Short-ribs are ideal for stewing, braising, smoking and even barbecuing. When these ribs are slow-cooked, their unique fat and connective tissue composition gradually breaks down, making them exquisitely tender and rich in flavour. The magic happens as the collagen in the beef transforms into gelatin, giving your stews a silky and luxurious texture, while the marbling ensures a depth of flavour that’s simply unforgettable.

- Meat Par Excellence -